Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, lemony scallops with leek, mushrooms and creamy potato purée. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Add the leeks, mushrooms and scallops and sprinkle with parsley. Season with salt and pepper to taste. Heat a large pan over medium/high heat. I've never tried it in pasta, I make risotto with leeks often but never creamy pasta…! looks great!
Lemony scallops with leek, mushrooms and creamy potato purée is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Lemony scallops with leek, mushrooms and creamy potato purée is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have lemony scallops with leek, mushrooms and creamy potato purée using 13 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Lemony scallops with leek, mushrooms and creamy potato purée:
- Get 450 g potatoes
- Prepare 10 scallops (or a mix of scallops and shrimp)
- Take 4 tbsp Butter
- Prepare 1 lemon
- Take 1 leek
- Prepare 1 sjallot
- Make ready 2 cloves garlic
- Make ready 1 egg
- Take Parsley
- Make ready Salt and pepper
- Take Nutmeg
- Take Tarragon
- Take 1 tsp fish sauce
You can make the pea purée before your guests arrive and then the scallops, which are flavoured with only a little cumin and salt Season the scallops with a little cumin and salt. Heat a non-stick frying pan to very hot with a little oil and butter. If it hasn't already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt.
Steps to make Lemony scallops with leek, mushrooms and creamy potato purée:
- Peel the potato and was twice with cold water. Put in a pot with cold salted water and bring to a boil.
- Shred the sjalot, cut the mushrooms and the leek and press the garlic cloves.
- Heat a big pan with oil or butter and add the mushrooms. Cook untill they start releasing moisture.
- Then add the leek, season with fish sauce, tarragon, salt and pepper. Cook untill ready.
- In a smaller hot pan, add 1tbsp of butter and put in the scallops (and shrimp).
- Fry on 1 side till it gets a nice crust, then flip over and do the same. Remove from the pan and add 2tbsps butter to the pan.
- Add the sjalot, lemon zest and garlic.
- When the sjalot is done, you add the lemon juice and the parsley.
- Add the scallops and coat them in your sauce.
- The potatoes should be ready by now. Remove the water and add 1 tbsp of butter and 1 raw egg to the potatoes and mix into a puree. Season with pepper, salt and nutmeg.
- Everything is done now, put everything on a plate and enjoy your meal!
If it hasn't already been removed, peel off the tough strip of muscle on the side of each scallop. Pat the scallops dry with paper towels and season them generously on both sides with salt. Leek and Potato Soup is a thick and creamy French soup that's cosy and comforting and also ideal Potatoes - use starchy or all rounders, they fall apart when simmered which means less blending for Only puree it until it is just smooth. The reason is that excessive churning of potato can cause it to. Pair sea scallops with a cauliflower and potato purée for an elegant yet weeknight-friendly meal.
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